Fresh Blueberry Pie
Pre-heat oven to 425 degrees.
Pastry for 9-inch two crust pie (See our 'Peach Pie' recipe for making your own, if you like!)
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon (optional)
4 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons margarine or butter
Line a 9" pie pan with pastry.
Then, in a large bowl mix sugar, flour and cinnamon. Stir in blueberries. Turn into the pastry-lined pie plate; sprinkle with lemon juice and dot with margarine. Cover with the crust. Cut slits in the top of the crust, seal and flute.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits, 35 to 45 minutes.